Sper Scientific, 800042C, HACCP Thermometer with N.I.S.T. Certification800042C Includes Only:ThermometerTemperature probeFour AAA batteriesHard carrying caseInstruction ManualN.I.S.T. CertificationFeatures:FloatsSturdy, waterproof, washable housingPT100 penetration probeRecords 99 data pointsMonitors temperature in °F or °CLarge LCD displayAudible and visual alarmsDifferential temperature functionMinimum and maximum readingsHold functionCountdown timerClockLow battery indicatorAutomatic shutofIP67 WaterproofPT100 ProbeRed/Green Temperature Alarm DisplayThis Sper Scientific Hazard Analysis and Critical Control Point (HACCP) Thermometer (Model 800042) is designed for food safety in compliance with HACCP principles. The PT100 penetration probe offers optimal accuracy and a response time of less than one second. The instrument records and time stamps 99 data points and provides differential temperature and minimum and maximum readings. No calibration is required.The washable, waterproof, sturdy meter provides a large LCD and audible and visual alarms. Other features include a countdown timer, clock, and low battery indicatorThe LCD flashes red to indicate the temperature range in which bacteria may grow (4 to 60°C & °F). Readings outside that range are safe as indicated by a flashing green LCD. The user can also program an audible alarm when any temperature is exceeded. A PT100 penetration probe offers the highest accuracy even at very low temperatures and a response time of <1 second. Features a sturdy IP67 waterproof, washable housing. Records 99 data points with time stamp which can be reviewed on the LCD along with Min/Max/Avg readings. Also features a count-down timer with audible and visible alarms, delta, hold, clock and a low battery indicator.Certificate of Compliance Traceable to N.I.S.T.Specifies that the standards against which the product has been certified or calibrated were themselves calibrated by the National Institute of Standards and Technology (N.I.S.T.), or with N.I.S.T. calibrated equipment under conditions specified by N.I.S.T. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems, and the United States, HACCP compliance is regulated by 21 CFR part 120 and 123.